What Are the Effects of High Heat on Olive Oil?
Olive oil is an incredibly versatile and healthy oil, but it can be easily damaged by high heat. When exposed to temperatures above 400°F, the delicate structure of the oil is compromised and it is no longer as nutritious, flavorful, or beneficial for cooking. High heat also causes the oil to break down, releasing free radicals that can cause cellular damage in the body. To avoid these effects, make sure to keep olive oil at lower temperatures when cooking or baking. Using oil with a higher smoke point, such as avocado oil or coconut oil, is also a good strategy for avoiding the damaging effects of high heat. If you’re looking for a healthy, tasty oil that stands up to high temperatures, make sure to choose an oil that is suitable for the task.
